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(1) Delivery takes place within the delivery period specified for the respective product.
(2) Deliveries are made exclusively to addresses within the Federal Republic of Germany, Austria, Belgium, Italy and the Netherlands.
(3) If the ordered product is unavailable because our supplier fails to deliver it on time or delivers the wrong product, despite our having concluded a supply contract with the supplier for the ordered product, and Fissler is not responsible for this, Fissler reserves the right not to deliver. In this case, Fissler will inform the customer of the unavailability of the ordered product without delay and promptly refund any payments already received from the customer.
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Shipping to Germany, Austria, the Netherlands and Italy is free for orders worth €80.00 per delivery or more. For orders under €80.00, shipping costs are €4.95 for deliveries to Germany and €6.95 for deliveries to Austria, the Netherlands or Italy.
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We are therefore happy to take back packaging waste generated upon delivery free of charge, so that it can then be properly recycled.
You can also dispose of packaging waste, such as shipping boxes and packing materials, free of charge through your local waste disposal system (recycling center, yellow bag, yellow bin or paper bin).
Golden-brown, crispy skin, juicy breast meat and flavorful legs: A whole turkey is a real holiday project. And that’s exactly what makes it so appealing. It’s less about complicated techniques and more about good timing and a few key details.
In our blog article, you’ll find the essential turkey basics for preparing, roasting and carving a turkey.
Fresh or frozen: both options make an excellent, juicy holiday roast. A fresh turkey does not automatically taste better. What matters most is the quality of the poultry, where it comes from, how it was raised, and how carefully the meat is handled.
Your choice does make a big difference to your holiday planning, though. While a fresh turkey should be cooked soon after purchase, frozen poultry can be bought well in advance.
Fresh turkey
A fresh turkey is especially convenient if you want to prepare it just before the festivities. With no thawing needed, you can get straight to the prep. That saves time and fridge space.
Especially in the run-up to Christmas, it's worth pre-ordering your turkey from your butcher or poultry supplier well in advance. This lets you choose the size you want and find out where it comes from, how it was raised and its quality.
Frozen turkey
A frozen turkey is a great choice if you want to plan your holiday roast ahead of time. You can buy it weeks in advance and store it at −18 °C or below until you're ready to cook it. When poultry is professionally frozen after processing and kept frozen throughout storage, its taste and quality can rival those of fresh poultry. Find out how to thaw your turkey properly in this blog article.
When choosing a turkey, make sure its size suits your guest count, roasting pan and oven. Even the finest holiday roast can't reach its full potential if space is too tight.
As a guide, allow around 250 grams of meat per person. That leaves plenty of room for starters, sides and dessert.
3 - 4 kg
7 - 10 kg
10 - 15 kg
10 - 15 kg
15 - 20 kg
A relaxed Christmas Day often starts several days beforehand. Not because things get complicated. But because good preparation is your best helper in the kitchen.
Thaw your frozen turkey slowly in the refrigerator. Allow about 24 hours per 2 kg and plan an extra day as a buffer.
Cooking tip: Check the cavity carefully for any remaining ice the day before cooking. A turkey that is still frozen inside will cook unevenly.
For juicy meat and crispy skin, dry-brine your turkey the day before. Then refrigerate uncovered on a rack set over a roasting pan.
Cooking tip: Prep the vegetables and stuffing ahead too. This gives you more time to focus on roasting on the big day. If your turkey is already pre-salted, skip any extra salt.
Preheat the oven well in advance, pat the turkey dry and prepare it with butter, oil and herbs as desired. Allow roughly 30–40 minutes of cooking time per kilogram for an unstuffed turkey.
Cooking tip: Start checking the temperature about 45–60 minutes before the expected end of cooking. If the skin gets too dark, cover it loosely with foil.
Remove the cooked turkey from the oven and let it rest for at least 20–30 minutes. This helps the meat retain its juices when carved.
Cooking tip: Use the resting time to make gravy from the pan drippings and finish preparing your side dishes. Cover the turkey loosely to keep the skin as crisp as possible.
Thaw your frozen turkey slowly in the refrigerator. Allow about 24 hours per 2 kg and plan an extra day as a buffer.
Cooking tip: Check the cavity carefully for any remaining ice the day before cooking. A turkey that is still frozen inside will cook unevenly.
For juicy meat and crispy skin, dry-brine your turkey the day before. Then refrigerate uncovered on a rack set over a roasting pan.
Cooking tip: Prep the vegetables and stuffing ahead too. This gives you more time to focus on roasting on the big day. If your turkey is already pre-salted, skip any extra salt.
Preheat the oven well in advance, pat the turkey dry and prepare it with butter, oil and herbs as desired. Allow roughly 30–40 minutes of cooking time per kilogram for an unstuffed turkey.
Cooking tip: Start checking the temperature about 45–60 minutes before the expected end of cooking. If the skin gets too dark, cover it loosely with foil.
Remove the cooked turkey from the oven and let it rest for at least 20–30 minutes. This helps the meat retain its juices when carved.
Cooking tip: Use the resting time to make gravy from the pan drippings and finish preparing your side dishes. Cover the turkey loosely to keep the skin as crisp as possible.
A large turkey thaws faster on the outside than on the inside. The most reliable method is therefore to thaw it slowly in the refrigerator.
Leave the poultry in its packaging and place it in a large, leakproof container on the bottom shelf of the refrigerator. This prevents any juices that may leak out from coming into contact with other food.
Allow around 24 hours of thawing time for every 2 kg of turkey. A 4-kg turkey will need roughly two days, while an 8-kg turkey will take about four days. Give yourself a little extra time rather than finding your turkey still frozen inside on the big day.
Take your turkey to the next level by dry brining it the day before. Dry brining gives the salt time to work its way into the meat. Meanwhile, leaving it uncovered in the fridge allows the surface to dry out, setting the stage for crispier skin.
Salt the turkey on the outside, inside the cavity and carefully beneath the loosened skin over the breast. Then place it on a rack over a roasting pan and refrigerate uncovered for 12 to 24 hours.
Before salting, check the label: if your turkey is already salted, seasoned or treated with a salt solution, reduce the extra salt accordingly or skip it altogether.
A flavorful stuffing gives your turkey a distinctive taste. Choose from these combinations to suit your preferences:
Our tip: Cook the stuffing separately for the best results. This helps the turkey cook more evenly and makes it easier to check when it is done. If you prefer to stuff your turkey the traditional way, loosely fill the cavity just before roasting. The center of the stuffing must also reach an internal temperature of at least 74 °C.
The perfect turkey doesn’t come from constant checking. It comes from making the right decisions at the right time.
Preparing in the Roasting Pan
Preheat the oven to 180 °C fan. Place the prepared turkey breast-side up in the roasting pan, with or without stuffing, depending on your chosen option. Pour in some poultry stock and cover the turkey with foil to start with. Then place it in the preheated oven. Remove the foil towards the end of the cooking time to let the skin crisp up.
The cooking time
For an unstuffed turkey, allow roughly 30–40 minutes per kilogram. A 5 kg turkey will therefore take about 2.5–3.5 hours. A traditional stuffing can increase the cooking time. What matters most is the internal temperature, not just the time.
The core temperature
A meat thermometer is the most reliable way to check for doneness. Measure the temperature at the thickest part of the breast and thigh without touching the bone. Both should reach at least 74 °C. For a stuffed turkey, the center of the stuffing must also reach this temperature.
A turkey needs room. Not just in the oven, but in the roasting pan too. Choosing the right size helps your turkey cook evenly while leaving enough space for vegetables and flavorful juices. A high-quality roasting pan distributes heat evenly and collects the delicious cooking juices, which you can then turn into a rich gravy.
After all that preparation, carving deserves some attention too. A sharp knife, a large, sturdy cutting board and a preheated serving platter make all the difference.
1. Remove the drumsticks
Pull the leg away from the body and cut through the skin down to the joint. Expose the joint and cut through it to remove the leg.
2. Separate the drumsticks and wings
Separate the thighs from the drumsticks at the joint. Then remove the wings from the body at the joint as well.
3. Remove the breast meat
Cut close along the breastbone, then guide the knife down along the rib cage. This helps you remove each breast half as intact as possible.
4. Cut open the breast
Cut the boneless breast meat across the grain into even slices. Arrange on a warm platter with the legs and wings.
For your cooking moments at home
Time to let your cooking skills shine. Christmas dinner is the culinary highlight of the year. Delight family and friends with a menu to remember. From chestnut velouté to succulent turkey and a chocolate dessert, our hand-picked recipes work beautifully together. You’ll also get practical tips on preparation, timing and those all-important finishing touches.
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